Crunchy Peanut Butter Granola Bars

• Vegan
• Gluten free

• Produce

  • 20 Medjool dates

• Breakfast Foods

  • 2 cups Rolled oats

• Condiments

  • 1/4 cup Maple syrup or agave nectar
  • 1/2 cup Peanut butter, creamy (or crunchy

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 3/4 cup Almonds, raw
  • 1/4 cup Coconut, unsweetened
  • 1/4 cup Sunflower seeds, raw

Found on minimalistbaker.com

Description

Ingredients

• 2 cups (180 g) rolled oats (gluten free for GF eaters)
• 3/4 cup (80 g) raw slivered almonds
• 1/4 cup (28 g) raw sunflower seeds
• 1/4 cup (20 g) unsweetened shredded coconut
• 1/2 cup (128 g) creamy or crunchy peanut butter
• 2 Tbsp (30 ml) coconut oil
• 1/4 cup (60 ml) maple syrup or agave nectar
• 20 Medjool dates*, pitted and finely chopped (~ 3/4 cup packed)
• optional: 2-3 Tbsp dried fruit, such as blueberries or strawberries

Directions

• Preheat oven to 350 degrees F and line an 8x8-inch baking dish with parchment paper.
• Add oats, almonds, and sunflower seeds to large baking sheet. If sunflower seeds or almonds are already roasted, don’t put them on the pan and reserve to add later.
• Bake for 13-15 minutes, or until light golden brown, stirring occasionally. In the last 5 minutes of baking, add the shredded coconut and stir. Once everything is light golden brown and toasty, remove from oven and set aside.
• In the meantime, add peanut butter, coconut oil, and maple syrup to a small saucepan. Warm over medium heat until melted, stirring to combine. Remove from heat when well-mixed and pourable - about 3-4 minutes. Set aside.
• Add chopped dates, toasted oats, nuts, seeds, and dried fruit (optional) to a large mixing bowl and top with peanut butter mixture. Stir well to combine, using the spoon to mash the dates and make sure they’re evenly distributed - this will help the bars stick together.
• Transfer mixture to prepared 8x8 dish and use a spatula to spread evenly and pack down. Lay a piece of parchment paper on top and use a drinking glass (or similar shaped object) to press down firmly and pack the mixture in place. It’s important it’s packed well or they can crumble when cutting.
• Place in freezer for 30 minutes to set. Cut into 9 even squares, or 10-12 bars.
• For best freshness, store in a sealed container in the refrigerator for 2-3 weeks, or in the freezer for up to 1 month. I prefer mine in the freezer as they stay freshest that way.

Nutrition